Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications-Reference-Cited by-同舟云学术

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Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications

Published:2024-01 Issue: Volume:176 Page:113820
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

García-Chacón Juliana María,Rodríguez-Pulido Francisco J.^ORCID,Heredia Francisco J.^ORCID,González-Miret M. Lourdes,Osorio Coralia^ORCID

Funder

Minciencias

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Antioxidant property and α-glucosidase, α-amylase and lipase inhibiting activities of Flacourtia inermis fruits: Characterization of malic acid as an inhibitor of the enzymes;Alakolanga;Journal of Food Science and Technology,2015

2. Encapsulation of antihypertensive peptides from whey proteins and their releasing in gastrointestinal conditions;Alvarado;Biomolecules,2019

3. Microencapsulation as a tool to counteract the typical low bioavailability of polyphenols in the management of diabetes;Annunziata;Food and Chemical Toxicology,2020

4. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion;Anuyahong;LWT,2020

5. A systematic review on the role of vitamin C in tissue healing;Bechara;Antioxidants,2022

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A shelf life prediction model of Actinidia arguta ‘Chang Jiang No.1’ based on postharvest quality evaluation combined with fuzzy mathematics;Journal of Stored Products Research;2024-09

2. Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review;Food Science and Biotechnology;2024-06-11

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